Grasas y Aceites, Vol 61, No 2 (2010)

Lipid hydrolysis and oxidation in farmed gilthead seabream (Sparus aurata) slaughtered and chilled under different icing conditions


https://doi.org/10.3989/gya.108909

Santiago P. Aubourg
Food Technology Department, Instituto de Investigaciones Marinas (CSIC), Spain

Victoria Álvarez
Food Technology Department, Instituto de Investigaciones Marinas (CSIC), Spain

Javier Pena
Food Technology Department, Instituto de Investigaciones Marinas (CSIC), Spain

Abstract


This work focuses on the slaughtering and chilled storage (up to 14 days) related to the commercialization of fresh farmed gilthead seabream (Sparus aurata). A slurry ice (SI) system was applied and evaluated in comparison to traditional flake ice (FI). Lipid hydrolysis and oxidation were analyzed and compared to sensory acceptance and trimethylamine (TMA) formation. An important quality loss could be assessed in fish during slaughtering and chilling storage, according to sensory assessment and TMA formation. However, lipid damage development was found relatively low, in agreement to the different lipid quality indexes checked (lipid hydrolysis; primary, secondary and tertiary lipid oxidation). No development of rancid odor and no polyunsaturated fatty acid losses were detected. The employment of SI as a slaughtering and chilling strategy was found useful to inhibit quality loss in gilthead seabream resulting in a shelf life increase and a TMA and free fatty acid formation inhibition.

Keywords


Chilling; Farming; Gilthead seabream; Lipid damage; Slaughtering; Slurry ice

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